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Kushi Dango (Japanese Skewered Rice Dumplings) with Mitarashi Sauce
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Prep Time:
30 minutes
30 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
50 minutes
50 minutes
Delicious Japanese rice dumplings skewered and served with sweet and salty mitarashi sauce.
Ingredients:
- 1.3333333730698 cups sweet rice flour (mochiko)
- 0.25 cup sugar, or more to taste
- 0.66666668653488 cup water, or more as needed
- cornstarch for dusting
- 1 cup water
- 2 tablespoons soy sauce
- 1.5 tablespoons cornstarch
- 1.5 tablespoons water
Instructions:
- Bring a pot of water to a gentle boil on the stovetop. Fill a small bowl with ice water.
- In a bowl, combine rice flour and sugar until thoroughly mixed. Gradually add water, one tablespoon at a time, stirring until a squishy but firm dough forms.
- Sprinkle cornstarch on a clean surface. Place the dough on top and knead until smooth. Divide the dough into small, uniform balls to make dumplings. Repeat until all the dough is used up.
- Gently place a handful of rice dumplings into the boiling water. Cook until they float to the surface, about 3 to 5 minutes, then cook for an additional 2 minutes. Using a slotted spoon, transfer the dumplings to a bowl of ice water.
- Skewer 3 to 4 dumplings at a time after removing them from the ice water. Repeat with the rest of the dumplings, refreshing the ice water if necessary.
- Make the sauce: In a saucepan over medium heat, mix 1 cup water, sugar, and soy sauce until sugar dissolves. In a small bowl, combine cornstarch and 1 1/2 tablespoons water, then add to the saucepan. Stir well until the sauce thickens. Remove from heat and let it cool slightly.
- Preheat a griddle over medium heat until hot. Grill skewered dumplings on both sides until lightly browned, about 3 minutes. Transfer to a plate and drizzle with cooled mitarashi sauce. Enjoy!